Kasha Pasta with Lemon Pesto
This light pasta, infused with a nutty, toasty flavor, is sure to excite your taste buds.
- 4 ounces whole-wheat pasta spirals (or any shape)
- 3 tablespoons medium-granulation kasha (roasted buckwheat)
- 1 egg white or 2 tablespoons refrigerated egg whites
- Cooking spray
- 1/2 cup fat-free chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup prepared pesto (such as Buitoni)
- 3 tablespoons fresh lemon juice
- Cook pasta according to package directions. Drain and cover with foil; set aside.
- Meanwhile, in a small bowl, combine kasha and egg white. Stir to coat kasha. Spray a small saucepan with cooking spray and set over medium-high heat. Add kasha and cook 2 to 3 minutes until egg is cooked and kasha kernels separate. Add broth, salt, and pepper; cover and simmer 7 minutes until liquid is absorbed. Add kasha to pasta and stir.
- Whisk together pesto and lemon juice. Pour mixture over pasta and stir to coat. Serve warm or at room temperature.
- Combine the leftovers with a 6-ounce can of salmon (drained), 1/2 cup diced tomato, and 1 to 2 tablespoons balsamic vinegar. Place 2 red lettuce leaves in the bottom of a sealable container and top with mixture. Seal and refrigerate until ready to eat.
Per serving: 435 kcal cal., 16 g fat (3 g sat. fat), 680 mg sodium, 7 g fiber, 4 g sugar, 17 g pro., 7 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet